COLOURING.
There is another feature in a clear soup which deserves attention, and that is the colouring. Now, an idea prevails amongst numbers of English people that a soup to be good and strong must be dark-coloured. Old-fashioned people speak of your modern consommé as a weak, washy composition only fit for “foreigners.” But if you take the very same liquid and brown it with a burnt onion, thicken it with flour and